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Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet.
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Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted.
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Cool completely before using.
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Special equipment: 24-count nonstick mini-muffin pan; 2 1/2-inch round cookie cutter
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For the pastry cups: Place an oven rack in the center of the oven.
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Preheat the oven to 400 degrees F. Spray a 24-count nonstick mini-muffin pan with vegetable oil cooking spray.
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Unroll the pie crusts on a lightly floured work surface.
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Using a 2 1/2-inch round cookie cutter, cut 12 circles of dough from each crust.
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Press the dough into the prepared muffin cups.
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Bake until light golden, 10 minutes.
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Cool completely before filling, 15 minutes.
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For the salad: Bring the broth, orange zest, orange juice and cumin to a boil in a small saucepan over medium-high heat.
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Stir in the couscous and remove the pan from the heat.
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Cover the pan until the liquid had been absorbed and the couscous is tender, 5 to 6 minutes.
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15
Fluff the couscous and break up any lumps, using a fork.
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Toss together the couscous, mandarin oranges, almonds and parsley in a medium bowl.
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Season with salt and pepper.
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For the dressing: Whisk together the oil, orange juice, vinegar, salt and pepper in a small bowl until smooth.
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To assemble: Pour the dressing over the salad and toss until coated.
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Spoon the mixture into the cooled pastry cups and serve.
